This Slow Cooker Chickpea Curry is a set-and-forget meal that fills your home with warm, spiced aromas. It’s hearty, deeply flavorful, and requires minimal effort—just toss ingredients in and let the slow cooker work its magic. The chickpeas become wonderfully creamy in the rich tomato and coconut sauce, making this curry both nourishing and indulgent.

Love Slow Cooker Chickpea Curry? So do we! If you're into Crockpot Recipes or curious about Chicken, you'll find plenty of inspiration below.

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Why You’ll Love This Slow Cooker Chickpea Curry

• Hands-off cooking: Your slow cooker does all the work while you go about your day.
• Deep, complex flavor: Slow cooking allows spices to bloom and develop incredible depth.
• Highly adaptable: Easily swap greens or adjust heat to suit your taste.
• Crowd-pleasing: Naturally vegan and gluten-free, it satisfies all eaters.

Ingredients & Tools

• 2 tbsp coconut or vegetable oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 (14 oz / 400 g) cans chickpeas, drained and rinsed
• 1 (14 oz / 400 g) can diced tomatoes
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3 cups fresh spinach
• Juice of 1/2 lime
• Fresh cilantro, for serving

Tools: A 4-6 quart slow cooker.

Notes: Don’t be shy with the spices—toasting them a little in the first step really wakes up their essential oils. And using full-fat coconut milk is key here; it gives the curry a luxurious, creamy body that light coconut milk just can’t provide.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes (Low)

Before You Start: Tips & Ingredient Notes

• Don’t skip the tomato paste. It’s a flavor powerhouse! Cooking it for a minute with the onions and spices helps caramelize it slightly, which adds a wonderful depth and sweetness to the final curry.
• Rinse those chickpeas! Giving your canned chickpeas a good rinse under cold water washes away the excess sodium and that starchy liquid they’re packed in. This helps you control the salt level and results in a cleaner-tasting sauce.
• Fresh ginger and garlic are non-negotiable. I know it’s tempting to use the jarred stuff, but for a slow-cooked dish where flavors meld and mellow, starting with fresh aromatics makes a world of difference in the final aroma and taste.
• Wait to add the spinach and lime. These are your “finishing” ingredients. Adding the spinach at the very end lets it wilt perfectly without turning to mush, and a squeeze of fresh lime juice right before serving brightens up all the rich, spiced flavors.

How to Make Slow Cooker Chickpea Curry

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for 3–4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
• Reviving: Reheat gently on the stovetop or in the microwave, stirring occasionally.

Serving Suggestions

Complementary Dishes

• Basmati Rice — The fluffy, slightly fragrant grains are the classic and perfect vehicle for soaking up all that delicious, spiced sauce.
• Warm Naan Bread — There’s nothing quite like tearing off a piece of soft, chewy naan to scoop up every last bit of curry from your bowl.
• Simple Cucumber Salad — A quick salad with cucumber, red onion, and a tangy yogurt or lemon dressing provides a cool, crisp contrast to the warm, spiced curry.

Drinks

• A Crisp Indian Lager — The light, effervescent quality of a lager helps cut through the richness of the coconut milk and cleanses the palate between bites.
• Mango Lassi — This creamy, sweet, and tangy yogurt drink is a traditional pairing that soothes the palate if your curry has a bit of a kick.
• Iced Mint Tea — The refreshing, cool flavor of mint is a wonderful, non-alcoholic option that complements the spices without overpowering them.

Something Sweet

• Mango Sorbet — The bright, fruity, and cold sorbet is a fantastic palate cleanser and a light way to end the meal on a sweet note.
• Gulab Jamun — If you want to lean into the Indian theme, these sweet, syrupy milk-solid dumplings are an indulgent and unforgettable treat.
• Dark Chocolate with Sea Salt — A few squares of high-quality dark chocolate provide a bitter-sweet contrast that somehow always works after a spiced meal.

Top Mistakes to Avoid

• Mistake: Adding the spinach at the beginning. If you add the spinach with everything else, it will completely disintegrate into a murky, unappealing green sludge after hours of cooking. It only needs the residual heat at the end to wilt perfectly.
• Mistake: Using light coconut milk. I’ve tried this to save on calories, and honestly, the result is a much thinner, less creamy sauce that lacks the luxurious mouthfeel. The fat in full-fat coconut milk is essential for the right texture.
• Mistake: Skipping the step of cooking the aromatics and spices. While you can technically just dump everything in the pot raw, taking those few extra minutes to sauté the onion, garlic, ginger, and spices first creates a flavor base that is infinitely more complex and delicious.
• Mistake: Forgetting the acid at the end. That final squeeze of lime juice is not just a garnish. It’s crucial for balancing the richness of the coconut milk and tomatoes, lifting all the flavors and making the curry taste brighter and more complete.

Expert Tips

• Tip: Make a double batch and freeze half. This curry freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It will keep for up to 3 months, giving you a fantastic “emergency dinner” on a busy night.
• Tip: For a thicker sauce, mash some chickpeas. Before adding the spinach, take a potato masher or the back of a fork and gently mash about one-third of the chickpeas right in the slow cooker. They will dissolve into the sauce, making it naturally thicker and creamier.
• Tip: Toast whole spices for an extra layer. If you’re feeling adventurous, lightly toast whole cumin seeds and coriander seeds in a dry pan before grinding them. The flavor is more vibrant and aromatic than pre-ground spices.
• Tip: Let it rest before serving. If you have the time, turn off the slow cooker and let the curry sit with the lid on for 15-20 minutes before serving. This allows the flavors to settle and marry even more, and it will be the perfect eating temperature.

FAQs

Can I make this on the stovetop instead?
Absolutely! Follow the first two steps in a large, heavy-bottomed pot. Then, add all the remaining ingredients (except spinach and lime), bring to a simmer, and cook covered for 25-35 minutes, stirring occasionally, until the flavors have melded. Stir in the spinach and lime juice at the end. The stovetop version is faster but the slow cooker gives a deeper, more developed flavor profile.

My curry is too thin. How can I thicken it?
The easiest way is to remove the lid for the last 30-60 minutes of cooking to allow some liquid to evaporate. If it’s still too thin at the end, you can create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the hot curry and let it cook for another 5-10 minutes until thickened.

Can I add other vegetables to this curry?
Of course! Diced sweet potatoes, cauliflower florets, or bell peppers are all excellent additions. Just be mindful of cooking times; harder veggies like potatoes should be added at the beginning, while quicker-cooking ones like bell peppers can go in during the last hour of cooking.

How long will leftovers keep in the fridge?
Stored in an airtight container, this curry will keep beautifully in the refrigerator for 3-4 days. In fact, many people think it tastes even better the next day after the flavors have had more time to meld. Just reheat gently on the stovetop or in the microwave.

Is this curry spicy?
As written, it has a mild to medium warmth. The cayenne provides the heat, so you have full control. For a very mild curry, reduce the cayenne to 1/4 teaspoon or omit it entirely. For extra heat, increase it to 1 teaspoon or add a finely chopped fresh chili pepper when you cook the onions.